Herbed Pot Roast Recipe
Herbed Pot Roast Recipe photo by Taste of Home
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Herbed Pot Roast Recipe

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I prepare this delicious main dish several times a month. The herbs and vegetables give the beef an excellent taste. My husband, Jack, a real meat-and-potatoes man, even enjoys the leftovers, which isn't always the case with other dishes. -Christel McKinley, East Liverpool, Ohio
TOTAL TIME: Prep: 25 min. Bake: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 3 hours
MAKES: 8 servings


  • 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
  • 1 tablespoon canola oil
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 8 medium carrots, cut into thirds
  • 8 medium potatoes, peeled and quartered
  • 1 large onion, quartered
  • 1 cup water

Nutritional Facts

1 slice: 469 calories, 19g fat (7g saturated fat), 111mg cholesterol, 677mg sodium, 37g carbohydrate (7g sugars, 4g fiber), 38g protein.


  1. In a Dutch oven over medium heat, brown roast in oil on all sides. Combine seasonings; sprinkle over meat. Add broth and bring to a boil.
  2. Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water.
  3. Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired. Yield: 8 servings.
Originally published as Herbed Pot Roast in Taste of Home August/September 1996, p27

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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2124arizona User ID: 845443 268387
Reviewed Jun. 25, 2017

"This is simple to prepare and the herbs come together to make a winning pot roast."

sgronholz User ID: 1473861 255998
Reviewed Oct. 27, 2016

"My husband and I really enjoyed this pot roast. The herbal flavors are very complimentary and I will definitely make it again!"

Gramma Amy User ID: 6989823 244120
Reviewed Feb. 19, 2016

"My family love the herb blend flavor of this recipe. It makes good flavorful gravy as well."

MY REVIEW User ID: 6993142 15531
Reviewed Oct. 10, 2014

"I have used this recipe since it came out in the "Taste of Home" magazine many years ago. All the men in my family crave a good pot roast with gravy and this one makes a very flavorful gravy with the herbs in it. I usually make it in the crock pot rather than the oven but I've made it a lot in the oven as well. Either way, it's great!"

awall46 User ID: 2184499 18373
Reviewed May. 12, 2014


Martysue User ID: 1306478 11948
Reviewed Feb. 4, 2013 Edited Jan. 21, 2017

"My family doesn't like pot roast, but this recipe is the ONLY one they will eat. We love how moist the meat is, and tasty too! Nothing better on a cold winters day than the smell (and taste) of this delicious roast."

scotland1 User ID: 1426757 13788
Reviewed Oct. 29, 2012

"Herbed Pot Roast. It is wonderful. Its much better when it comes out of the crock-pot. My brother loves this so much. When he comes home for the holidays I make sure I make it for him."

narwhal User ID: 5363093 27491
Reviewed Sep. 19, 2011

"I make this pot roast once every couple weeks, it is delicious and the recipe doesn't need to be changed at all."

scotland1 User ID: 1426757 9245
Reviewed Apr. 9, 2011

"My brother just loves this Herbed Pot Roast when I make it for him. I also love it my self."

narwhal User ID: 5363093 11000
Reviewed Mar. 5, 2011

"Wonderful, moist pot roast. I made no changes and am making it a second time right now!"

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